Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Turkey Sausage with Fennel Sauerkraut & Potatoes

:  December 2005/January 2006, EatingWell Serves Two

Your rating: None Average: 4 (2 votes)

Inspired by the Alsatian classic choucroute garni, this comforting, one-pot meal takes a shortcut with bagged shredded cabbage. Serve topped with additional brown mustard, if you like.


Turkey Sausage with Fennel Sauerkraut & Potatoes Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 teaspoons extra-virgin olive oil, divided
  • 6 ounces sweet Italian turkey sausage links
  • 3/4 cup 1/2-inch diced red potatoes
  • 2 cups packaged shredded cabbage, preferably “angel hair” style (see Tips for Two)
  • 1 small bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops
  • 1 small onion, sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons white-wine vinegar
  • 1 1/2 teaspoons brown or whole-grain mustard

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 3 minutes. Transfer the sausage to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.)
  2. Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more.
  3. Add broth, vinegar and mustard. Stir to incorporate the mustard; bring to a simmer. Place the sausage on top of the cabbage mixture; cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7 to 10 minutes. Stir in chopped fennel fronds and serve.

Tips & Notes

  • Tips for Two: Refrigerate leftover cabbage for up to 1 week. Add to salads or soup; Vinegary Coleslaw or Warm Apple-Cabbage Slaw.

Nutrition

Per serving: 311 calories; 14 g fat ( 4 g sat , 4 g mono ); 52 mg cholesterol; 28 g carbohydrates; 19 g protein; 7 g fiber; 825 mg sodium; 731 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Potassium (21% dv), Iron (20% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 2 vegetables, 2 medium-fat meat, 1 fat


More From EatingWell

Recipe Categories

Type of Dish
Main dish, combination meal
Main dish, poultry
Ethnic/Regional
German
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
2
Main Ingredient
Turkey
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Cooking for 2
Entertaining, casual
Everyday favorites
One dish meals
Publication
December 2005/January 2006
EatingWell Serves Two
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner